Coriander/Cilantro - (CoriandrumSativum) This herb has a distinctive pungent smell. Its seeds are used to flavor curries and leaves are used in fresh chutneys, fish dishes, meat dishes and salsa sauce.

Curry -

D

Dandelion -

Dill -

E

Elder -

English Mace – (Achillea ageratum) This herb has a warm and aromatic flavor and mixes well with other herbs.Chop the leaves for stuffing chicken, seasoning stews and soups.Sprinkle on rice, pasta and potato salads.

F

G

H

I

J

K

L

M

N

Nettle - soup and tea

O

P

Q

R

Rosemary - (Rosmarinus Officinalis) Use this herb in sprigs rather than chopped due to its spikiness. Often cooked with lamb and Italian dishes.

S

Sage - (Salvia Officinalis) This herb is used in sage and onion stuffing, Cumberland sausages and other meats.

T

U

V

W

Welsh & Tree Onion – (Allium) The Welsh onion is just like the spring onion, it can be used in stir-fry dishes and salads.Tree onions compliment stews and casseroles and can be pickled or cut up in salads.